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Kitchen Sink Chocolate Bundt Cake...

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“This is a moist, dark chocolate cake. Inside the batter it contains chocolate chips, peanut butter chips and toffee bits. Then, a layer of dark chocolate ganache is poured over the top. Crushed peanut butter filled-pretzels, Oreo cookies, and salted peanuts are pressed into the outside of the cake. Then, caramel is drizzled on top. It's everything but the kitchen sink! Holy cow! Amazing!”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
1 bunt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
  2. In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
  3. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
  4. Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
  5. Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
  6. Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
  7. Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

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